THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS
Fermented products based on sourdough show many advantages in comparison with fermented products with commercial yeast. The research was focused on obtaining sourdough with spontaneous flora, obtaining bread samples with sourdough with spontaneous flora from wheat flour and soriz flour (Sorghum Oryz...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2020-09-01
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| Series: | Journal of Engineering Science (Chişinău) |
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| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2020/09/JES-2020-3_216-224.pdf |